Rules for the operation of cooking kettles
Tilting boilers
Electric cooking boilers for functional tanks (CE)
Steam cooking boilers KPP
Non-tipping boilers. Design, principle of operation
Cooking kettles. Schematic diagram
General information... Classification of cooking equipment
8. Cooking kettles of the firm "Metos" and "Falkon"
1. General information. Classification of cooking equipment
Boiling is the main method of cooking food products. It can be produced in liquid (water, broth, milk, etc.) or steamed. During cooking, the liquid medium is heated to boiling point and the product is kept in it until cooked. The heating time depends on thermophysical properties product (heat capacity, density, thermal conductivity), its geometric dimensions and shape.
The product is considered to be cooked when the temperature in its center reaches 98-100 ° C. The heat flux during the preparation of the product is directed from its surface to the center. The main type of heat transfer is thermal conductivity. The thermal conductivity of a product depends on its moisture content. The higher the moisture content in the product, the higher the value of the thermal conductivity coefficient. When the moisture content of the product is 95-98%, its thermal conductivity is approximately equal to the thermal conductivity of water. At a temperature of 100 ° C, the thermal conductivity of water is 0.68 W / (m K). The thermal conductivity of most food products is in the range from 0.12 to 0.58 W / (m K). Low thermal conductivity (0.12) is typical for products with a moisture content of 10-12%, i.e. for dry products. The thermal conductivity of water is considered to be quite high compared to the thermal conductivity of air, it is about 30 times greater.
In order to quickly cook dry foods such as peas and beans, they must be soaked in water. Soaking legumes absorbs moisture and removes air, as a result of which their thermal conductivity increases by 3-4 times and the cooking time is reduced by about the same amount. The duration of soaking legumes depends on the temperature of the water: the most optimal temperature is 45-50 ° C. At this temperature, the recommended soaking time is 4 to 12 hours.
Bringing the product to readiness is accompanied, along with many physical and chemical changes, in particular, and a change in moisture content. A decrease in moisture in the product leads to a decrease in the thermal conductivity coefficient and a decrease in the propagation rate heat flow through the layers of the cooked product (layers closer to the surface). This lengthens the cooking time of the product. Therefore, one of the simplest and most effective ways to accelerate the heat treatment of a product is to grind it.
Cooking products in an atmosphere of saturated steam (heating with "live steam") takes place in steam ovens. Saturated steam, enveloping the product, comes into contact with it and condenses, releasing the latent heat of vaporization, due to which the product is brought to readiness. Cooking food in a steam atmosphere is faster than cooking the same food in water with the same geometric dimensions and shape. This is due to the fact that steam is fed into the steam chamber, the temperature of which is higher than the boiling point of water. Consequently, when cooking products in a steam atmosphere, the average temperature difference between steam and the product is higher than the average temperature difference between boiling water and the product. This leads to an increase in the heat flux supplied per unit of time per unit surface of the product, in comparison with the heat flux supplied by boiling water. The shape of the product has a great influence on the speed of preparation. The greater the ratio of the surface of the product to its volume, the faster, other things being equal, the product is prepared. For example, carrots cut into 8mm dice will cook 5 times faster than carrots cut into 8x8x50mm strips at the same distance from the surface to the center in the first and second cases.
Classification of cooking equipment.
Cooking kettles are designed for cooking broths, soups, cereals and other dishes in public catering establishments. All cooking kettles are classified as follows:
By the type of energy used they are subdivided into either solid fuel, electric, gas or steam.
By the method of heating the working chamber they are subdivided into boilers with direct (solid fuel, gas) and indirect heating, where distilled water is used as an intermediate heat carrier.
By way cooking kettle installations are classified into non-tilting, tipping and removable cooking vessels,
According to the geometrical dimensions of the brewing vessel Cooking kettles are classified into unmodulated, sectional modulated and functional boilers. Unmodulated cooking kettles have cylindrical shape brewing vessel. Sectional modulated boilers and boilers for functional tanks have a brewing vessel with a rectangular (in plan) brewing vessel. The cooking vessel of boilers for functional containers has dimensions in terms of the dimensions of the functional containers.
According to the classification, all cooking pots are alphanumeric indexed. For unmodulated boilers, the letters indicate the group, the type of boiler and the type of energy carrier, and the following numbers indicate the capacity of the brewing vessel in dm 3. For example, the boiler index KPI-250 is deciphered as follows: K - boiler; P - digestive; E - electric; 250 - capacity in dm 3.
For sectional modulated ones, the letters CM are added accordingly; all other designations are the same as for unmodulated boilers.
For boilers for functional containers, the index includes letters: K - boiler; E - electric; the figure shows the capacity of the brewing vessel in dm 3, for example, boiler KE-100.
The index of devices with a removable brewing vessel UEV-60 is deciphered as follows: У - device; E - electric; B - cooking; 60 - capacity, dm 3.
Boilers operating under pressure in the working chamber above atmospheric are called autoclaves. Their index, for example, AE-60, is deciphered as follows: A - autoclave; E - electric; 60 - capacity, dm 3.
In view of the fact that boilers with indirect heating (non-overturning and overturning) are most widely used by the heating method, we will consider their work.
2. Cooking kettles. Schematic diagram.
The boiler (fig.22.1) consists of a brewing vessel 6 and a body - an external boiler 4, connected by welding. The space between them forms a heating chamber - a steam-water jacket 2. At the bottom of the shirt is a steam generator 1 , in which water vapor is generated, which fills the boiler jacket. The external boiler is enclosed in thermal insulation 3, which is closed by a casing 5. The boiler is closed from above with a cover 7.
Indirectly heated cooking boilers are equipped with instrumentation and various types of fittings: double safety valve 9, manometer 10 (for electric tilting boilers - electric contact), filling funnel 11 (not for steam boilers), level tap 12 (for steam boilers - blowdown), turbine valve 8 (for there is no boiler with a leaky cover, fig. 22.2).
To protect the operating personnel from accidents associated with the operation of boilers, a protective device is provided such as double relief valve(fig. 22.3), mounted on a reinforcement rack. The valve is called double because it provides double protection: it protects the boiler from explosion when the steam pressure in the steam-water jacket rises above permissible norm and prevents deformation when the pressure in the jacket falls below atmospheric pressure.
Operating principle. The water in the steam generator is heated by heating elements to boiling, the resulting steam enters the steam-water jacket and, in contact with the walls and bottom of the boiler, condenses, giving off the heat of vaporization, due to which its contents are heated. The condensate flows down the walls back to the steam generator and turns into steam again.
Fire boilers work in the same way. indirect heating... Heating of water in the steam generators of these boilers occurs through the wall of the external boiler.
3. Non-tipping boilers. Design, principle of operation
Non-tilting boilers include boilers with a brewing vessel capacity of 100 dm 3 or more.
In catering establishments they are used with different ways heating: electrical - KPE-100-1M, KPE-160-1M, KPE-250-1M; with steam heating - KPP-100-1M, KPP-160-1M, KPP-250-1M; with electric heating for functional tanks - KE-160M, KE-250M; modulated sectional gas-heated - KPSGM-250; solid fuel - KPT-160.
Electric boilers of the KPE type. Boilers of this type (KPE-100-1M, KPE-160-Sh and KPE-250-1M) have the same design, but differ in the volume of the brewing vessel, the power of heating elements installed in the steam generators, and dimensions. All of them belong to stationary non-tipping boilers with a leaky lid.
Boiler design KPE-100-1M(fig.22.4) . The boiler consists of a brewing vessel 8, connected to an external boiler 21 welding. The space between the brewing vessel and the outer boiler is a steam-water jacket 22. In the lower part of it there is a steam generator 2 with ten 1 (fig.22.5) and a level sensor 3 made in the form of a thermal bulb.
Water (distilled or boiled) is poured into the steam generator through funnel 5 until it starts flowing out of the test tap 11. To maintain the steam pressure in the steam-water jacket in within the range from 0.005 to 0.035 MPa, a pressure switch is used 15. and for visual pressure control - a pressure gauge 6. To relieve pressure above 0.05 MPa, a safety valve 7 is used. The boiler brewing vessel is closed with a leaky lid 4. The cover is raised and lowered with an external counterweight 14. The cover angle can be selected within the range of 30-90 °. There is a drain valve at the bottom of the brewing vessel to drain the water. 17. Inside the brewing vessel, the opening to the drain tap is closed with a removable filter 20. There is a filling tap for filling the brewing vessel 23.
Between external boiler and casing 19 there is thermal insulation 18 in the form of sheets of aluminum foil. The boiler casing is made of sheet steel and painted with light enamel. The main part of electrical devices for switching on, signaling and automatic control is located in the form of a control station on the wall near the boiler.
The boiler is equipped with instrumentation (fig. 22.6).
In fig. 22.7 shows the equipment for automatic regulation of the boiler operation.
In fig. Fig. 22.8 shows a hinged boiler lid clamp and an air valve.
Having installed the boiler, hot and cold water supply pipelines are supplied and connected to it, as well as a pipeline for removing boiling vapors into the sewer according to the diagram shown in Fig. 22.9.
Before turning on the boiler, the valve on the evaporating vapor outlet must be open, the black arrow of the pressure gauge must be at zero, the control arrow of the upper pressure limit is set to 0.4, and the control arrow of the lower pressure limit is set to 0.15.
The control arrows are installed with a special key (as shown by the red arrow in Fig. 20.11).
To turn on the boiler, press one of the "start" buttons (on the boiler or at the control station), at the same time all six electric heaters of the boiler are switched on and both warning lamps on the control station come on. Once out air valve steam appears, the valve must be closed.
When the pressure in the steam-water jacket reaches the upper limit, 7 out of 8 electric heaters are automatically turned off. In this case, one of the warning lamps goes out.
To stop the boiler after the end of cooking, just press the "stop" button and make sure that both warning lamps have gone out.
Before opening the boiler lid, carefully lift the turbine valve by the ring and let off excess steam to eliminate the risk of burns. The hinged clamps securing the boiler lid are released one by one, each turning half a turn. After unloading the boiler from food, it is thoroughly washed hot water, which is then removed through the drain valve.
Every day after completing work, the turbine valve and the steam outlet pipe should also be rinsed with hot water. Clean the boiler casing with a soft cloth. The correctness of the grounding of the boiler body and the control station must be regularly checked by specialists.
Operating principle. The boiler operation provides for three modes: 1 - "Cooking", 2 - "Heating", 3 - "Steam cooking". First mode("Cooking"). The boiler turns on at full power of the heating elements. The activation of the boiler is signaled by the green "On" lamp at the control station. The automatic shutdown of the boiler due to the activation of the "dry running" protection is signaled by the red "No water" lamp. After the boiler is switched on and the green "On" lamp comes on, the pressure in the steam-water jacket rises. The resulting steam rises upward and displaces the air that comes out through the forced-open safety valve 7. The handle of the safety valve is turned upward. As soon as the temperature of the contents of the digester reaches 80-85 ° C, steam begins to escape through the open safety valve. In this case, turn the handle of the safety valve with the arrow downwards and stop the steam output. The steam pressure in the steam-water jacket will begin to increase and after a while will reach the upper preset limit (0.035 MPa), and the temperature inside the brewing vessel is about 95 ° C. In this case, the pressure switch will switch the boiler to 1/8 of the power of the heating elements and will maintain the quiet boiling mode. If the steam pressure in the steam-water jacket drops and reaches the lower limit of 0.005 MPa, the pressure switch will switch the heating elements back to full power.
Second mode("Warming up"). The boiler turns on at full capacity. When the pressure in the steam-water jacket reaches the upper limit (0.035 MPa), the contents of the brewing vessel boil, and the pressure switch turns off the heating elements.
Third mode("Steam cooking"). The boiler turns on at full power, and when the steam pressure in the steam-water jacket reaches the upper preset limit (0.035 MPa), the water in the brewing vessel boils, and the pressure switch switches the heating elements to 1/8 of the power. If the pressure continues to drop and reaches the lower set limit, the pressure switch switches the heating elements to 1/2 power. When the upper preset limit is reached, the pressure switch again switches the heating elements to 1/8 of the power and so the cycle will be repeated until the boiler is turned off.
4. Steam cooking boilers KPP
Steam cooking boilers of the checkpoint. It is advisable to use this type of boilers in a public catering enterprise, which is located on the territory of a plant, which has its own boiler room that generates Steam for technological purposes. Boilers KPP-100-1M, KPP-160-1M and KPP-250-1M are unified with electric boilers of the same capacity. Since all boilers of the KPP type have the same design and differ from each other only in the capacity of the brewing vessel, dimensions and weight, we will consider the design and principle of their operation using the example of the KPP-100-1M boiler.
Boiler design. The boiler is a prefabricated welded structure, consisting of a brewing vessel, hermetically connected to the outer casing. The formed closed space between the inner and outer casing serves as a steam jacket. Thermal insulation made of corrugated aluminum foil is placed between the outer boiler casing and the cladding. The upper brewing vessel with a steam-water jacket is installed on a base, in the flange of which there are holes for fastening the boiler to the foundation. A condensate drain with piping is located inside the cylindrical base. It is designed in such a way that it does not allow the passage of non-condensed steam, but only the condensate passes. Steam enters the steam jacket through a valve. A test and drain valve is used to remove air and condensate from the steam jacket before starting the boiler. The steam pressure in the jacket is controlled by a manovacuum meter. When the pressure in the jacket rises above 0.05 MPa, the safety valve is triggered. Water is supplied to the brewing vessel through a tube. The brew vessel is closed by a lid connected to a spring counterweight. To drain the liquid, a drain valve is used, the inlet of which is closed with a mesh.
Operating principle. The amount of steam supplied from the main to the steam jacket is regulated by a valve. The air is displaced by the steam and exits through the first open tap, and after closing it through the safety valve. To do this, its handle must be turned upwards. After a steady stream of steam emerges from the safety valve, its handle turns with an arrow downward and the valve closes. The pressure in the steam jacket starts to build up. By screwing in the valve, the pressure build-up can be reduced. Pressure control is carried out according to the readings of the manovacuum meter. If there is no pressure control, then when the pressure reaches 0.045 MPa, the safety valve is triggered and the pressure is released. Quiet boiling mode is controlled by supplying steam to the steam jacket.
5. Electric cooking boilers for functional tanks (CE)
The boilers KE-100M, KE-160M and KE-250M are intended for cooking side dishes, cereals, first courses, sauces, compotes and other dishes at catering establishments. The main feature of the operation of these boilers is that cooking products in such boilers can be carried out in functional containers placed in a cassette. The principle of operation of these boilers is as follows: the product undergoing heat treatment is placed in functional containers and installed in a cassette along the guide corners. Then, using the lifting mechanism of the trolley, the cartridge is lowered into the cooking vessel of the boiler.
We will consider the design of boilers of this type using the example of the KE-250M boiler.
Boiler design. The boiler is a welded structure. Brewing vessel tightly connected to the shell , to which the steam generator is welded . A steam-water jacket is located between the brewing vessel and the shell. Between the shell and facing sheets are thermal insulation made of corrugated aluminum foil sheets. Inside the steam generator the heating elements are located . To protect the heating elements from "dry running", a temperature sensor-relay is used, the temperature-sensitive cylinder of which is fixed on the upper heating element. A decrease in the water level in the steam generator below the level of the upper heating element leads to activation of the "dry running" protection and disconnection of the heating elements. Water is poured into the steam generator through a funnel , level controlled by a tap . The steam pressure in the steam-water jacket is maintained at a certain range (0.0045-0.045 MPa) using a pressure switch sensor . When the steam pressure in the steam-water jacket is higher than 0.05 MPa, the safety valve is triggered. The brewing vessel is filled with water by opening the tap . The liquid from the brewing vessel is drained through the drain cock , the opening of which is protected by a mesh (filter). To prevent operator burns, when the lid is lifted when the contents boil, steam is removed to the outside through the bypass valve. On the inside of the cover, the valve has a reflector . The tightness of the lid is ensured by the union levers . The boiler control and alarm elements are displayed on the control panel.
Operating principle. The boiler has three modes: 1 - "Cooking", 2 - "Heating", 3 - "Steam cooking". Boiler operating modes are set manually using the switch 21. The numbers 1, 2, 3 on the switch correspond to the names of the modes.
First mode("Cooking"). If the first mode is set, the heating elements are turned on at full power, the switch is in position 1. The water in the steam generator is heated to a boil and the steam displaces air through the safety valve. The valve handle must be turned with the arrow pointing up. When a steady stream of steam appears from the opening of the safety valve, the handle is turned with the arrow down and the valve closes. When the upper preset limit (0.035 MPa) of pressure in the steam-water jacket is reached, the pressure sensor-switch switches the heating elements to 1/6 of the power. If the pressure in the steam-water jacket continues to drop and reaches the lower limit (0.005 MPa), the pressure sensor-switch will switch the heating elements to full power.
Second mode("Warming up"). The switch is put in position 2, and the heating elements are turned on at full power. When the upper value of the steam pressure in the steam-water jacket is reached, the pressure switch switches off the heating elements. To re-enable, you need to change the position of the switch.
Third mode("Steam cooking"). The switch is put in position 3. In this case, the heating elements are turned on at full power, and when the upper preset pressure limit is reached, the pressure switch-switch switches the heating elements to 1/6 of the power. The pressure in the jacket will decrease accordingly, and when the lower preset limit is reached, the sensor-relay will switch the heating elements to 1/2 power, and upon reaching the upper preset pressure limit, it will switch again to 1/6 of the heating elements power, and the cycle will repeat.
All boilers of the KE type are equipped with devices for automatic transfer of liquid from the brewing vessel into functional containers, mobile boilers, and bain-marie. When pouring, the boiler lid remains tightly closed and pressed down with the union levers. Draining is carried out through the drain valve due to the fact that in the brewing vessel, when the Liquid is boiling, is created overpressure steam, which displaces liquid from the brewing vessel.
The boilers KE-100M and KE-160M differ from the considered boiler KE-250M in the capacity of cooking vessels, power of heating elements, dimensions and weight. In terms of operating efficiency, the boilers have approximately equal indicators, but the best is still in the KE-250M boiler. Its efficiency when heated from 20 to 95 ° C is 79.3%, while in the other two it is approximately the same and is 75%.
6. Tilting boilers
Electric sectional modular boiler KPESM-60M(fig.22.12) is a stainless steel brewing vessel 1, suspended on pedestals 8 and 11. From the outside, a shell is welded to the boiler, to which a removable bottom is hermetically attached. Three heating elements and an electrode for protecting the heating elements from "dry running" are mounted in the bottom. The closed space between the shell with the bottom and the brewing vessel is filled with water and steam and serves as a steam-water jacket. The latter is connected by a branch pipe to the instrumentation assembly: an electrical contact pressure gauge 4, double safety valve 6 and filling funnel 5. The boiler is equipped with a level tap 9. The brew vessel is fixed in a casing and provided with thermal insulation. From above, the brewing vessel is closed with a lid 3 with a device 2 for lifting it and a clutch that fixes the lid in any position. The curbstones are a welded frame mounted on four height-adjustable legs 10 and covered with veneers. Cast-iron brackets with sliding bearings are installed in the pedestals, on which the boiler rests with the help of hollow trunnions. Above the pedestals are covered with a stainless steel table.
The boiler has a swivel mechanism located in the right pedestal and is a worm gear pair. The worm wheel is fitted with a key on a trunnion connected to the boiler body. The worm engages with the worm wheel, at the protruding end of which a handwheel with a handle 7 is attached.
Protection against "dry running" prevents the boiler from starting if the heating elements are not completely covered with water; the boiler is disconnected from the mains and in the event of a decrease in the water level to a certain limit and when the boiler overturns. If the water level in the steam generator is insufficient, the warning light comes on 14.
Water is supplied to the boiler from the water supply column using a rotary valve.
A panel with electrical equipment is installed in the left cabinet. On the front side displayed: signal lamps "On" 13 and "No water" 14 and switch 12 to set the boiler operating mode.
Principle of operation. The boiler operates in two modes. In the first mode, the boiler first operates at full power, and after increasing the pressure in the jacket to the set upper limit, it switches to weak heating (1/9 power). After the pressure has dropped to the lower set limit, the boiler switches back on at full capacity. This operating mode is used when cooking soups, borscht and other first courses. In the second mode, the boiler operates at full power until the pressure in the jacket reaches the upper set limit. After that, the boiler heaters are completely turned off. Products are added to the food using the accumulated heat without the consumption of electricity. The second mode is used when boiling milk, cooking jelly, vegetables.
Electric boilers KPE-60(fig.22.13) are installed on a cast-iron fork-shaped bed 10 using two hollow trunnions 8 and 16, connected to the outer boiler 15. Swivel mechanism 9 has the same device as the KPESM-60M boiler. To fill the brewing vessel 1 with water, a water pipe 17, valve-equipped 18, water taps 20 and bracket 19 for hanging the lid. The cooker with a fairing 2 installed on it is closed with an easily removable cover 3. The cover has a handle in the center and a steel hook on the inside, with which it is hung on the bracket. The boiler fittings include the electric contact pressure gauge installed on the armature support 7 4, 6 double safety valve, 5 filling funnel and level cock 11. Steam is generated at the bottom of the shirt using three heating elements 13 (fig.20.17), mounted on a removable bottom 14 boiler. The boiler is equipped with an earthing bolt 12.
The boilers have two modes of operation and are equipped with automatic control of the thermal regime and automatic protection of heating elements from "dry running". Protection is carried out using an electrode mounted in the removable bottom 14 boiler.
In fig. 22.14 shows the frame and the turning mechanism of the KPE-60 electric boiler.
In fig. 20.15 depicts the instrumentation of an electric boiler KPE-60.
In fig. 22.16 shows the switching diagram of the heating elements of the KPE-60 electric boiler.
7. Rules for the operation of cooking kettles
Before starting cooking, check the sanitary state of the boiler and press the safety valve lever (for tipping boilers and non-tipping old designs). For boilers KPE-100-1, KPE-160-1, KPE-250-1 and for steam boilers, it is necessary to turn the handle of the safety valve so that the arrow points up. This is done in order to prevent the valves from sticking to the seat and to open the valve to remove air from the boiler jacket. The air is removed through a special air valve of the safety valve or through a safety valve (new boilers) or through a filler funnel if the safety valve does not have an air valve. The air from the jacket must be removed, since its presence in the jacket impairs the heat transfer from the steam-water mixture to the boiler wall, which leads to a significant increase in its warming-up time and excessive consumption of electricity. Then check the presence of water in the steam generator. If water does not flow out of the open level tap, it is poured through the filling funnel. In this case, the funnel valve, level control valve or test and drain valve must be open. As soon as water emerges from the level valve or shot-and-drain valve, they are closed and the filling of the jacket is stopped. To prevent the formation of scale on the heating elements and other heat-transferring surfaces, cooled boiled water must be poured into the steam generator (the presence of scale in the case of using hard water impairs heat transfer and accelerates the failure of the heating elements). After that, the turbine valve (if any) is flushed.
A filter mesh is installed on the hole of the drain valve of the non-tilting boiler to protect the drain valve from clogging with product particles. When cooking the first courses, the cooking pot is filled with food and water to a level below the upper edge of the boiler by 10-12 cm. The boiler lid is closed, having previously checked the condition of the rubber gasket. The clamping bolts of the sealed cover are screwed in two steps to prevent it from skewing and breaking the threads of the bolts. When opening the lid, the bolts are also unscrewed in two steps.
Next, check the position of the electrocontact pressure gauge arrows, which in overturning boilers should be set to the upper - 0.035 MPa and lower 005 MPa pressure limits. If this is not done, the arrows must be set with a special key. When installing the arrows, the key is inserted into the hole in the center of the pressure gauge and pressed on the lever equipped with a stop. With the help of this lever, the arrows are translated and set to the required position. Then the switch is used to set the boiler operating mode and check it by turning on the signal lamp. In the first mode of operation of the boiler, all heating elements work first, and after boiling of its contents and bringing the pressure in the jacket to the upper preset limit, the heating elements are switched to 1/9 of the power; the cooking process begins. In the second mode of operation of the boiler, at first all heating elements are also turned on, and after it is warmed up, the boiler is automatically disconnected from the mains, and the products are cooked up due to the heat accumulated by the boiler.
The beginning of boiling of the contents of the boiler is recognized by the rotation of the turbine valve ring (for boilers with a sealed cover). During operation, boiling vapors are removed from the boiler to the room through a turbine valve. During operation, the steam pressure in the jacket is monitored on a pressure gauge. If the pressure rises above 0.04 MPa, the boiler is turned off.
In the process of work, it becomes necessary to add products, check their readiness. To do this, first of all, press the "Stop" button and disconnect the boiler from the mains. Then, lift the turbine valve by the ring with a wooden stick, release excess steam from under the boiler lid, unscrew the bolts, first loosening them, and then unscrewing them to the end, and open the lid, being careful not to get burned by steam. After adding food, close the lid again in the above sequence and turn on the boiler by pressing the "Start" button. Food can be added to boilers with an unpressurized closed lid without disconnecting the boilers from the mains.
5-10 minutes before the end of cooking, the boiler is turned off (Fig. 20.18), then, carefully opening the lid, unload and rinse with warm water with the addition of soda. The impeller valve and the steam outlet pipe in old boilers KPZ-100 are washed daily, for which a valve with the inscription "Flushing" is opened. The steam outlet is flushed with the lid closed; the water is drained through the drain valve. The boiler is left open to dry. From the outside, wipe it with a soft, damp cloth.
8. Cooking kettles of the firm "Metos" and "Falkon"
Among foreign cooking boilers, one should single out the boilers of the "FALCON" company (Great Britain) and the "Matos" company (Finland).
Electric boilers of the firm "FALCON" are produced in two types: classic round series E-3078 and rectangular series E-3080. Each series, in turn, is subdivided into direct heating boilers (heating elements are located under the bottom of the boiler) and so-called dual-use boilers. In "dual-use" boilers, in the first case, the brewing vessel can be used as a direct heating boiler; in the second case, a container (liner) of smaller dimensions can be inserted into it. After placing the insert in the boiler, water is poured into it and after boiling it acts as a steam-water jacket, heating the insert with the product. The heating of the boiler is controlled by the power regulator, which allows you to effectively change the temperature of the water in the boiler from low to violent boiling.
The boilers have a corresponding designation: the last two digits indicate the capacity of the digester in dm 3; boilers with inserts are coded using a fraction, where the numerator is the capacity of the boiler, the denominator is the capacity of the insert.
Electric cooking boilers of "Matos" firm are produced under the name "Wiking" models 4C, 6C, 8C, 12 with a capacity of 40, 60, 80 and 120 liters, respectively, with an intermediate heat carrier. The steam generator is located at the bottom, the space between the inner and outer boiler forms a steam-water jacket. The boiler has a sufficiently effective thermal insulation, consisting of three shells, protection against "dry running", as well as protection that turns off the heating elements when the boiler is tilted. Internal and outdoor boilers made of stainless steel. On the right support leg of the boiler there is a stepless power regulator with a signal lamp, a cold and hot water and the boiler tilt flywheel. The boiler is equipped with a double high pressure safety valve in the steam-water jacket and a vacuum valve. The control over the steam pressure in the steam-water jacket is carried out according to the readings of the pressure gauge.
9. Modern cooking kettles
MBM (ITALY). The digestive kettle is indispensable for cooking meals at catering establishments. The boiler is made of 18/10 stainless steel. It is equipped with a built-in thermostat, switches are made of heat-resistant plastic (fig. 22.19).
GIGA (ITALY). Cooking pot CPEI (fig.22.20). Designed for the preparation of 1-x dishes at catering establishments. The intake and discharge of water is carried out using a tap connected to the water supply.
PROMMASH (RUSSIA)
Food boilers (Fig. 22.21) on electric and steam heating or electric heating, are indispensable for the quick preparation of first, second and third courses in canteens, cafes, restaurants. Differs in simplicity and ease of maintenance. Thanks to a well thought-out design and the use of the most efficient modern electric heating elements, an excellent distribution of operating heat is achieved. The heating temperature regulator, the valve for filling the tank with water are located on the front panel. A pressure gauge located on the surface indicates the pressure in the water jacket. By design, the boilers are stationary, non-tipping, equipped with safety valves in the steam jacket, which are triggered when the pressure rises. Nominal volume - 60 l, 100 l. The established service life is 10 years. All products are height adjustable.
Tables 22.1 and 22.2 show the technical characteristics of the cooking kettles.
Table 22.1
Technical characteristics of cooking kettles E100 and CPEI
| Characteristics | CPEI | E100 |
| Dimensions, mm | 800x700x875 | 1000x900x1050 |
| power, kWt | ||
| Power supply, V, phases, Hz | 400, 3, 50 | 380, 3, 50 |
Table 22.2
Technical characteristics of cooking kettles KPI
In large catering establishments, the preparation of broths, hot drinks and cereals, as well as the usual boiling of water, implies certain difficulties. Large amount of food for conventional slabs cooking is difficult enough. The boiling liquid soars, heat emanates from the pots, the water boils away, and you have to wait a long time for the final preparation of the dish. To facilitate and speed up the process, use electric food boilers, or gas or steam equipment. Such furnaces are as safe as possible for personnel and can work as an independent unit or as one of the sections of the technological line.
The letter indexing of the digester denotes the heat source on which the equipment operates. The marking of electric boilers contains the letter "E". The digital designation indicates the nominal volume of the brewing bowl, which can be from 60 to 500 liters.
Food boilers are professional equipment. Their choice largely depends on the productivity required for a particular enterprise.
Industrial electrical equipment can be:
Stationary boilers have special taps through which the contents of the brewing bowl are drained. The tilting kettle is tilted mechanically or electrically to remove the cooked food.
It should be noted that stationary boilers are not intended for making jams or marmalades. Therefore, tilting equipment will be more suitable for confectionery shops.
Mixers, depending on the boiler model, can have from one to several speeds. BUT software, which fully automates the cooking process, is installed on more expensive models.
The difference between indirect and direct heating of the boiler is a more even distribution of heat energy. The prepared dish, in this case, does not burn and does not stick to the inner walls.
Electric food boilers can be completed with additional equipment, for example, a steamer module called a cooker. With its help, dietary meals are prepared: steam cutlets, meat, fish and vegetables.
An electric boiler is intended not only for cooking and boiling water, it is able to maintain the temperature of the finished dish until it is served, which is important.
Equipment with a capacity of 60 and 100 liters is intended for small and medium-sized catering establishments. Larger electric boilers are used in large enterprises. As a rule, they are connected to a 380V network, but some models are produced with the ability to work from 220V.
Cooking boilers differ in shape, size, weight, power consumption (electrical equipment) and, of course, in the source of heating. But, despite the variety of models, the determining factor in choosing is that the cooking pot should have optimal price - quality indicators. The efficiency of his work largely depends on this.
Electric boilers are convenient but not economical due to the high cost of electricity.
The steam cooking boiler works and heats the food being cooked due to an external steam generator, since there is no built-in installation in the equipment design. To regulate the amount of incoming steam, a steam shut-off valve is installed.
Digestive steam boilers are considered highly efficient and economical due to the high heat transfer of steam.
Gas boilers are more economical than electrical counterparts, but if there are no gas pipelines nearby, then the option of using such equipment disappears by itself.
Electric boilers are designed to operate in two modes:
Boiling is carried out according to the "steam-water jacket" method. In this case, if there is no water or other liquid in the tank, the machine turns off the heating function.
When working in the "cooking" mode, the time interval during which the products reach the ready state is determined. Timers are responsible for this process, and the electric boiler is turned off automatically or manually, depending on the model of the digestion equipment. Also, the temperature regime required for cooking is set.
The essence of the "steam jacket" process is that the heat is evenly distributed between the outer and inner shells of the boiler, which protects the cooked products from burning. After the liquid boils, the automation switches the digester to minimum power. This completely eliminates too vigorous boiling, and the food continues to be cooked with minimal energy consumption. In the event of a complete disappearance of water, the boiler turns off automatically.
Almost every electric boiler is capable of steam cooking. This can be considered another mode of operation, although it is fully compatible with "cooking".
The hermetically sealed lid is responsible for the speed of cooking. For this, various provisions are provided. The maximum speed of the process is achieved with the tightest lid seal, due to the appearance of high pressure inside the brewing bowl. Such equipment, which allows for accelerated heat treatment, is called a pressure cooker. Boilers that do not have a leakproof function are more like huge pans.
Any electric cooking kettle is equipped with a safety system that protects the apparatus from overheating. In the event of an emergency, the equipment is turned off.
Modern models of electric boilers are equipped with control mechanisms that control temperature conditions and the quality of cooking. The kettles are made of high quality stainless steel, which ensures a long service life of the digestion equipment and easy maintenance. They help to quickly and efficiently prepare meals for a large number of people, or ingredients for any food production in the required quantity, which is very valuable for medium and large businesses.
Cooking pot
Convex bottom boiler
Pilaf cauldron
Boiler brother
Big cauldron
American filmmaker, director of the films "A Tree Grows in Brooklyn", "Sea of Grass", "Gentlemen's Agreement"
American filmmaker, director of the films "Boomerang!", "Pinky", "Panic in the Streets"
American film director, director of the films "A Streetcar Named Desire", "Viva Zapata!", "Man on a Rope"
American film director, director of the films "At the Port", "East of Paradise", "Doll"
American filmmaker, director of the films "Face in the Crowd", "Splendor in the Grass", "America, America"
American film director, director of the films "The Deal", "Guests", "The Last Tycoon"
What kind of vessel can you get if you remove the last letter from the capital of the republic as part of the Russian Federation?
Dishes for pilaf
Chowder Cauldron
Pilaf pot
What do Uzbeks cook pilaf with?
Pilaf cooking pot
Real dishes for pilaf
Large casserole from Central Asia
A boiler with a Tatra name
Cooking pot
Cooking pot
Tableware
Round bottom jar
Boiler for pilaf
Cooking pot
Cooking pot
American filmmaker (1909-2003, "" A Streetcar Named Desire "" "" "" The Last Tycoon "" "" "East of Eden" ")
American film director, director of the films "Boomerang!", "Pinky", "Panic in the Streets"
American film director, director of the films "At the Port", "East of Paradise", "Doll"
American film director, director of the films "A Tree Grows in Brooklyn", "Sea of Grass", "Gentlemen's Agreement"
American filmmaker, director of the films "Face in the Crowd", "Splendor in the Grass", "America, America"
American film director, director of the films "The Deal", "Guests", "The Last Tycoon"
American film director, director of the films "A Streetcar Named Desire", "Viva Zapata!", "Man on a Rope"
What Uzbeks cook pilaf
What kind of vessel can you get if you remove the last letter from the capital of the republic as part of the Russian Federation?
M. Tatarsk. (hence the name of the city) boiler, esp. large, embedded or embedded boiler; distillery cauldrons are called cauldrons, also flat, copper cauldrons in wax slaughterhouses, etc. Kazanok, Kazanets, kettle. Kazan-bukhma kaz, dumplings. Kazan-kabav astrakh. before, chopped lamb, fried in a pot. Kazan is an orphan, a beggar, a man who pretends to be a poor man, a cheat, a pretended poor man. Kazan cherry, dark and large breed. If blueberries ripen on Kazan, then rye has ripened. day Kazan kamakha (worm) lies under one bush (or club lies). July. Rye and rye are cooked. Cauldron, related to a cauldron or cauldron. Kazanka railway horse of Kazan breed, Tatar; she is undersized, dense, bushy, long-haired, b. including savrasa or brown. Kazanka railway pl. Kazan sleighs, trump cards delivered throughout Russia
Pilaf cauldron
Big cauldron
Big smudged. boiler into the furnace
Big smudged. boiler into the furnace
Nowadays, it is very difficult to imagine a public catering enterprise that does not have one or even several cooking kettles installed.
It is an irreplaceable piece of equipment that makes your work more convenient.
Therefore, most entrepreneurs try to establish this device taking into account all the needs of your own establishment.
The digester is used to prepare a variety of soups and broths, borscht, as well as jelly and compotes. In addition, you can cook main courses, boil vegetables and heat water in it. This can be installed as both a separate unit and one of the components of a whole technological line in production. Cooking boilers are versatile equipment that is especially needed in establishments serving a large number of people.
They represent a container in the form of a cylinder and equipped with several special supports.
The boiler body is made using food grade stainless steel.In addition, many manufacturers make the walls double, and between them they place a layer of reliable thermal insulation material, eg mineral wool... In some cases, such a space is filled with heated water.
The heating temperature can be easily controlled using special regulator... A pressure gauge is installed at the top of the digester, which measures the pressure generated in the so-called water jacket - the space between two walls filled with hot liquid. In addition, each model of this equipment has a tap for draining the water from the jacket.
Already cooked food is discharged from the kettle through the top cover, which can be folded back freely. In most cases, for the preparation of exclusively liquid dishes at catering establishments, models equipped with a drain valve are used. In some manufacturing firms, a variety of boilers is made, which differs from the others in that it must be overturned in order to extract the product.
There are also special autoclaves - a type of digester that is ideal for cooking food under high pressure... Often they are used when you have to cook a variety of dishes in huge portions in a short period of time.
On the modern market equipment intended for public catering establishments, models of cooking kettles are presented, the cost of which fully corresponds to their technical specifications as well as functional properties. In addition, most companies offer their customers a guarantee for a comfortable service, including delivery, installation and further Maintenance.
Modern cooking pots can perform a wide variety of functions. In the list of the main ones: 
A large number of models are suitable for preparing not only soups, but also various desserts, vegetable and fruit purees, sauces, cereals and other dishes. At the same time, you can cook not in small portions, but in volumes that are required for a particular case. The optimal variant of a cooking kettle for an enterprise is quite easy to choose thanks to a wide range of accessories, a huge selection of models and series from a large number of manufacturers.
Thanks to their versatility, cooking kettles are ideal for large catering establishments, small industries semi-finished products and various food products, as well as for kitchen factories.Today, there are three types of cooking kettles on the technology market:
Electric boilers are the most practical equipment for preparing a variety of dishes. They are used mainly in catering establishments that require the preparation of food in the required quantities.
The minimum volume of electric boilers is sixty liters. This type of device is powered by electrical energy. Such boilers can have both a fixed and a tilting brewing vessel, as well as an automatic control system. For relatively large establishments, there is equipment with a volume of up to three hundred liters.
Gas-type cooking kettles are no less popular. They are widely used on an industrial scale. These devices provide for direct heating of the body walls in the brewing vessel.
The equipment is practically no different from electrical models, but their main advantage is that it can only work when connected to a gas pipeline.
One should also take into account the peculiarity that gas appliances heat the water in the tank much faster.
The design of the steam digester boiler includes a special vessel for cooking, reliably 
fixed inside a metal case. A lid is installed over the brewing container. In the lowered state, it is tightly pressed against the body, and in the slightly raised state, it can be fixed at any convenient angle of inclination. The lower half of the boiler is equipped with a steam-water jacket. The liquid is heated by steam, which enters the steam bath from an external steam generator.
KPEM-250 from "Chuvashtorgtekhnika" has the function of tipping, as well as cooling and 
mixing. The device has a fairly easy-to-use software control, due to which you can set up any cooking parameters in a few seconds. The main advantage is the ability to control the temperature regime. Its market price ranges from 130,000 rubles.
User feedback: “Perhaps the best thing about this cauldron is that you can adjust the cooking temperature. In general, it was chosen because of the convenient software control. "
Cooking kettle KPEM-100 OR "Chuvashtorgtekhnika" (Russia). The container heats up in about forty minutes. The volume of the digester is 100 liters. The cooking temperature range is from 0 to 100 ° C. The boiler can be manually tipped at an angle of 100 °. On the technical market, it costs from 150,000 rubles.
The Abat KPEM-160 boiler is manufactured by Abat, Russia.
The volume of the vessel for making soups, cereals and other dishes is 160 liters. It is characterized by the presence of three operating modes, therefore it is possible to smoothly change the mode of heating the liquid, which is carried out thanks to the steam jacket. When removing a cooked dish, the lid can be fixed in the upper position. Drainage is very convenient due to the manual drive that tilts the container. The boiler costs about 100 thousand rubles.
Review of the head of the enterprise: “I am satisfied with the choice. Convenient to use, high quality, reliable ”.
The KPE-250 boiler is manufactured by OJSC Penzmash. It is made of stainless food grade steel, with a volume of 250 liters. It is stationary and belongs to electric type... The boiler is equipped with a leaky lid and a round brewing vessel. Its price is 125,860 rubles.
User feedback: “The volumes of the boiler are impressive. This was the main factor in the choice of equipment. "
Electric cooking boiler KPE-100 from JSC "Penzmash" has a volume of 100 liters. The liquid in the vessel is heated in 50 minutes due to the steam jacket. Market price from 10 to 35 thousand rubles.
User feedback: “The price is fully consistent with the quality of the equipment. The boiler is ideal for both large and small businesses. "
The electric cooking boiler KPE-160 is supplied to the equipment market by the Russian plant OJSC "Penzmash". It differs from the previous model only in its volume equal to 160 liters. The equipment can be purchased for about 115 thousand rubles.
Feedback from the owner of the enterprise: "Both I and my employees are completely satisfied with the operation of this boiler."
First you need to make sure serviceability of the digester... Then it is connected to a power source, and turned on just before the start of cooking. During operation of the equipment, do not open the cover earlier than five minutes before the end of the process. The lid must be closed with all special flip levers.
Cooking boilers are indispensable helpers in kitchens that serve a large number of people. However, you should carefully select the model of the device and use it correctly.
Cooking kettles are designed for cooking broths, soups, cereals and other dishes in public catering establishments. All cooking kettles are classified as follows.
By type of energy used they are subdivided into solid fuel, electric, gas and steam.
By the way of heating the working chamber - for boilers with direct (solid fuel, gas) and indirect heating, where distilled water is used as an intermediate heat carrier.
By installation method - on non-tipping, tipping and with a removable brewing vessel.
By the geometrical dimensions of the brewing vessel - for modulated, sectional modulated and boilers for functional capacities. Unmodulated cooking kettles have a cylindrical cooking vessel. Sectional modulated boilers and boilers for functional capacities have a cooking vessel with a rectangular (in plan) cooking vessel. The cooking vessel of boilers for functional containers has dimensions in terms of the dimensions of the functional containers.
According to the classification, all cooking pots are alphanumeric indexed. In modulated boilers, the letters indicate the group, the type of boiler and the type of energy carrier, and the following numbers indicate the capacity of the brewing vessel in dm 3. For example, the boiler index KPI-250 is deciphered as follows: K - boiler; P - digestive; E - electric; 250 - capacity in dm 3.
For sectional modulated ones, the letters CM are added accordingly; all other designations are the same as for modulated boilers.
For boilers for functional containers, the index includes letters: K - boiler; E - electric; the figure shows the capacity of the brewing vessel in dm 3, for example the boiler KE-100.
The index of devices with a removable brewing vessel UEV-60 is deciphered as follows: У - device; E - electric; B - cooking; 60 - capacity, dm 3.
Boilers operating under pressure in the working chamber above atmospheric are called autoclaves. Their index, for example AE-60, is deciphered as follows: A - autoclave; E - electric; 60 - capacity, dm 3.
In view of the fact that boilers with indirect heating (non-overturning and overturning) are most widely used by the heating method, we will consider their work.
The schematic diagram of the boiler is shown in Fig. 17.1. The boiler consists of a brewing vessel 6 and body - external boiler 4, connected by welding. The space between them forms a heating chamber - a steam-water jacket 2. In the lower part of the jacket there is a steam generator 7, in which water vapor is generated that fills the jacket of the boiler. The external boiler is thermally insulated 3, which is closed with a casing 5. The boiler is closed from above with a cover 7.
Fig. 17.2.
Fig. 17.1.
Indirectly heated cooking boilers are equipped with instrumentation and various types of fittings with a double safety valve 9, manometer 10 (for electric tilting boilers - electrical contact), filling funnel 11 (not available for steam boilers), level tap 12 (for steam boilers - blowdown), turbine valve 8 (no boiler with a leaky cover).
To protect the operating personnel from accidents associated with the operation of boilers, a protective device is provided such as double relief valve(fig. 17.2), installed on the reinforcement rack.
The valve is called double because it provides double protection: it protects the boiler from explosion when the steam pressure in the steam-water jacket rises above the permissible norm and prevents deformation when the pressure in the jacket falls below atmospheric.
Valve device. The body 7 is connected by a tube with a steam-water jacket.
There is an upper (steam) valve inside the body 5 with a load 6 and bottom (vacuum) valve 2, which sits freely in the saddle. Air valve 4 mounted on the side surface, ball-shaped and equipped with a set screw 3.
Operating principle. Steam from the steam-water jacket enters the inside of the housing and simultaneously affects all valves. When the steam pressure rises above 50 kPa, the upper (steam) valve, overcoming the pressure of the load, rises and noisily releases steam through the openings of the body to the outside. When the pressure in the jacket drops below atmospheric as a result of the cooling of the brewing vessel due to the pressure difference, the lower (vacuum) valve rises and admits air from the environment through the valve 1 into a shirt. With the help of an air valve, air is removed from the steam-water jacket, since its presence leads to an increase in the cooking time and to an excessive consumption of energy. First, the locking screw is unscrewed by 1-2 turns, and the ball rolls back, communicating the jacket to the atmosphere. They turn on the heating elements, and the steam, rising from the steam generator, displaces the air from the jacket to the outside. With a steady stream of steam from the air valve, close it.
Currently, electric boilers with a useful volume of 40, 60, 100, 160 and 250 liters are produced, as well as steam boilers with a useful volume of 100, 160 and 250 liters.
Boilers with a useful volume of 40, 60 liters are produced tiltable with a leaky lid. Boilers with a usable volume of 100, 160 and 250 liters are produced non-tipping, with sealed and non-sealed covers.
In boilers KPE-40, KPE-60, the safety valve does not have an eccentric and the air from the steam-water jacket is removed through the filling funnel. To do this, before the boiler starts operating, the funnel valve is opened, and after a steady stream of steam appears, it closes.
The pressure gauge is installed on the boiler body or on an armature stand for visual control of the pressure in the steam-water jacket. The limiting working pressure (above atmospheric) (0.04 or 0.045 MPa) is marked with a red line on the pressure gauge. The electrical contact pressure gauge is a pulse transmitter and allows you to set the upper and lower limits of the steam pressure in the jacket.
The filling funnel is designed to fill the steam generator with water up to the level of the control tap. The funnel has a shut-off valve and a filter mesh. The funnel is closed from above with a lid. The tap must be closed during operation.
The level control valve is designed to determine the maximum permissible water level in the steam generator.
Impeller valve(fig.17.3) is installed on boilers in the central part of a hermetically sealed cover 1. The impeller valve consists of a body 5 and a vertical spindle 2 with a ring in the upper part, for which the impeller is lifted when it is necessary to release steam from the boiler. An impeller 7 with helical grooves is installed at the lower end of the spindle. The upper valve is located in the body 4, bottom valve 9, retainer 3 and fitting 6 for connection to a steam outlet. The bottom valve has grooves to remove air and steam at a slight increase in pressure.
There is a reflector on the inside of the cover 8, designed to protect the impeller valve from clogging with small food particles. When the pressure under the boiler lid rises,
Fig. 17.3. The steam turbine valve lifts the turbine and, passing along the helical grooves, drives it into rotation, as a result of which part of the steam escapes into the environment through the top, and part - into the steam outlet through the nozzle 6. The exit of steam from the turbine valve signals the beginning of boiling of the liquid in the boiler. Every day, at the end of cooking, the impeller is removed, washed, dried and installed in place. Take it out of the socket after pulling out the latch 3.
Operating principle. The water in the steam generator is heated by heating elements to boiling, the resulting steam enters the steam-water jacket and, in contact with the walls and bottom of the boiler, condenses, giving off the heat of vaporization, due to which its contents are heated. The condensate flows down the walls back to the steam generator and turns into steam again.
Indirectly heated firing boilers work similarly. Heating of water in the steam generators of these boilers occurs through the wall of the external boiler.
